9,318 su gai recipes

Silky rose-scented candy squares dusted in powdered sugar, made with cornstarch and cream of tartar. Customize with pistachios, almonds, or fruit flavors for an authentic Middle Eastern sweet.

Traditionally baked during 'Sinterklaas', a feast on 5 December (6 December in Belgium and Germany) on which little children receive gifts from the holy St. Nicholas, the partial inspiration for Santa Claus. In Germany, Pfeffernüsse are traditionally made during the Christmas season.

Classic fluffy and light Angel Food Cake topped with juicy raspberries.

Moist and chocolaty, everyone loves these cookies!

Pineapple apricot jam made from just 3 ingredients: dried apricots, crushed pineapple, and sugar. No pectin needed. Slow-simmered until thick and spreadable.

Hungarian vanilla kifli cookies: tender butter crescents rolled in vanilla sugar, then dipped in semi-sweet chocolate. A traditional Eastern European holiday cookie with a melt-in-the-mouth crumb.

A nice Autumn flavor to these light muffins. The optional sugar topping makes a more crispy crust. To make these more diabetic friendly, I used Splenda for half of the sugar. Feel free to use all brown sugar.

So quick and easy. Not really Danish pastry, but good in a pinch.

This perfect pie for a party is made with a rich and delicious lemon pie filling.

Chewy homemade fruit gummies set with gelatin and flavored with vanilla and strawberry essence. These colorful jujubes need just a candy thermometer and patience while they firm up overnight.

Nothing is better than enjoying a brownie and a cupcake at the same time. These delicious, moist yet low-fat brownie cupcakes will make it happen.

Everyone loves peanut butter cookies, so try this simple recipe that's perfect for a light snack for the kids.

No-bake chocolate bourbon balls with crushed vanilla wafers, toasty pecans, and a generous splash of bourbon. Roll 'em in powdered sugar for holiday gifting or sneaky snacking.

Homemade peach preserves with three ingredients: ripe peaches, sugar, and water. No added pectin needed; the fruit's natural juices thicken into a glossy, spoonable preserve as the sugar concentrates.

Grandma's three-ingredient rhubarb jam with strawberry jello for color and set. Freezer-jam method, no canning required. Macerate overnight, boil, jar, freeze.

One of the best ways to incorporate the flavor of lemons, or any other citrus fruit for that matter, is to utilize the zest.